“...All-Clad pans and they recommended [Barkeeper’s Friend] to clean them”
What a great post this is! I’ve bookmarked the page to send to hubby, daughty and good-cooking friend.
And what a great thread, wonderful comments!
PRS-I’m ASTONISHED that all clad recommends Barkeeper’s friend to clean their pans, I’m a dedicated fan of Bon Ami, I just love the stuff. The only time I used BKF was to get some rust stains off of a medicine cabinet. But, I gotta admit, sometimes you can’t get the schmutz off the cooking pans (we are not in the all clad class, just Cafalon here-lol). Now based on your post I’m going to try it. I feel like shinier pans are in my future! (Hubby cooks, I’m the clean up crew).
bigbob - as for your comment about store-bought hard liquor being always better than homemade, you are SO right!
I never drank any moonshine (see, I’m right between the moonshine class and the all clad class, like ALL Americans I’m “middle class”) but I have had some pretty cr*ppy homemade wine. But it reminded me of what I told my daughter: if you are going to drink hard liquor, drink the high-end brands, don’t never drink no cheap hard liquor.
I also heard James Beard quoted years ago as saying the only thing he couldn’t make better than store bought was marshmallows, he just couldn’t get them to come out right.
It really works well. I haven’t tried Bon Ami. I looked at the ingredients on both and they’re quite different, so it might be best to have some of both around.
Keep an eye out for All-Clad at Marshall’s or TJ-Maxx. That’s where I got mine. It’s definitely worth it. I’ve only used Calphalon non-stick, which I found didn’t last well. For non-stick, I’ve had the best luck with Farberware Millenium pans. They’re cheaper and they last a lot longer for me.